The Best Recipes: Tarte Provencale

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Tarte Provencale

"This delicious, savory tart is a good way to use up leftover ratatouille."

Ingredients :

• 1/2 cup shredded Swiss cheese
• 1 (9 inch) prepared pie crust
• 2 teaspoons olive oil
• 1 onion, minced
• 1 clove garlic, minced
• 2 zucchini, cut in half lengthwise, then cut into 1/2-inch half moons
• 6 tomatoes, cubed
• 1/2 teaspoon herbes de Provence, or to taste
• salt and pepper to taste
• 2 eggs
• 1/4 cup milk

Instructions :

Prep : 35M	Cook : 6M	Ready in : 1H25M

• Preheat oven to 350 degrees F (175 degrees C). Sprinkle the swiss cheese onto the bottom of the pie shell, and set aside.
• Heat the olive oil in a skillet over medium heat. Stir in the onion and garlic, and cook until the onion has softened and turned translucent, about 5 minutes. Add the zucchini, tomatoes, and herbes de Provence, and cook 3 minutes more; season the mixture with salt and pepper to taste. Turn the heat to medium-low, cover, and cook until the vegetables are tender, about 20 minutes.
• Spread the vegetable mixture into the pie shell over the shredded cheese, and flatten the top. Whisk together the eggs and milk, and pour over the vegetable mixture.
• Bake in the preheated oven until the custard has set, about 20 minutes.

Notes :

• Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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